Spicy pear cake with cranberries

Name: spicy pear cake with cranberries
Total time: 80 min
Yield: 12
Ingredients: 250 gram flour; 100 gram fine cristalsugar; 125 gram butter; 1 egg yolk; 1 kilo doyenne du comice pears; 2 teaspoon ground cardamom; 1 tablespoon fresh rosemary needles; 5 orange; 75 gram dried cranberries; 2 tablespoon custard powder; 4 tablespoon apricot jam

Ingredients

Directions

Cut the cold butter into small cubes.
Mix the flour with the sugar and a little salt.
Put the butter through and rub everything with your fingertips into a crumbly mixture.
Add the egg yolk and knead everything quickly with cold hands into a dough ball.
In the spring form, press the dough thinly on the bottom and make an upright edge three to four cm high.
Put the mold into the refrigerator until use, so that the dough can stiffen.
Preheat the oven to 175 ° C.
Finely chop the rosemary needles.
Grate and press the orange.
Cut the pears in four, peel them and remove the cores.
Cut each piece of pear first into three thinner parts and halve them.
Spoon the pieces of pear in a bowl with cardamom, rosemary, orange zest, a tablespoon of orange juice and cranberries.
Sprinkle the custard over the dough base of the spring form and spread the pear mixture over it.
Slide the cake pan into a ridge under the center of the oven and fry the pear cake until golden brown and cooked for 40 to 50 minutes.
Spread the entire cake with jam directly from the oven.
Allow to cool to lukewarm.